.81 lb of ginger chopped in a food processor
4# of cane sugar
1# of beet sugar (just because it was left over from a Belgian Ale kit)
1 cup of lemon juice

Process: Brought 5.5 gallons on water to a near boil
Added the ginger and simmered for 10 minutes (not a full boil but over 170F)
Added the one cup of lemon juice a few minutes before knockout
Killed the heat: stirred in the sugars

Recirculated through the Blichmann Therminator Plate Chiller (for a minute or two to whirlpool the ginger mass)

BTW- The kettle has a screen on the valve.

Then ran off into a keg freshly cleaned with Oxyclean, water rise, and then StarSan.

The plat chiller knocked it down to about 70F and then I put the keg into the chest freezer that is temp controlled at 35F.

Tomorrow morning I plan to hook up the gas at 30psi and force carbonate.

I'll give a report how it turned out but already I think it tastes pretty good even warm and flat.